Greek supper night Feta cheese recipes

Thanks to those of you who attended our Greek Supper night last Friday at BR6 in Orpington. As promised, please find here recipes for the dishes served on the night containing the delicious Feta PDO that we were there to celebrate and enjoy.

Feta, pea & mint pancakes

Prep: 10mins

Cook: 10mins

Makes 12 – 14

Can be frozen

150g plain flour, sifted

1 tbsp baking powder

225mls semi skimmed milk

1 medium egg, beaten

30g butter, melted

150g feta cheese, crumbled

150g fresh or frozen peas

25g fresh mint, leaves only chopped

½ tsp salt

Rapeseed oil, for frying

Taztiki to serve

Sift the flour and baking powder into a large bowl. In a separate bowl or jug whisk the milk, egg and butter.
Make a well in flour and beat in the milk mixture to make a batter.
Cook the peas in a pan of boiling water for 1 minute then refresh under cold water. Drain well.
Stir the feta cheese, peas, mint and salt into the batter.
Preheat a large frying pan and brush the base with a little oil, once hot drop 4 separate spoonfuls of the batter into the pan, cook for 1minute each side or until golden brown.
Transfer to a plate and keep warm in the oven while you cook the remaining batter

Top tips:

These little a pancakes are a great way to encourage children and reluctant vegetable eaters to enjoy vegetables. You can replace peas with sweetcorn or diced red peppers.
To Freeze: separate the pancakes with greaseproof paper, then defrost and reheat in the oven when needed

Spanakopita

Prep: 25mins

Cooking: 40mins

Serves 8- 10

750g baby spinach, washed

6 tbsp olive oil

2 leeks, finely chopped

1 large onion, finely chopped

3 cloves garlic, crushed or finely chopped

400g feta cheese, crumbled

250g ricotta cheese

80g freshly grated Parmesan or vegetarian alternative

3 large eggs, beaten

1 small bunch chives, roughly chopped

1 small bunch fresh dill, roughly chopped

Salt and freshly ground black pepper, to taste

250g filo pastry

Nigella or black sesame seeds, to garnish

Preheat the oven to 200°C/180 °C fan/gas 4. You will need to cook the spinach it batches, place it a large pan over a medium heat (no need to add extra water as there should be enough water clinging to the leaves to cook the spinach), cover with a lid and cook for a couple of minutes, or until the spinach is wilted. Tip the spinach into a colander and press out any excess liquid, allow to cool then squeeze dry to remove as much water as possible (see notes), then roughly chop.
Heat 2 tbsp olive in a large frying pan and cook the leeks, onion, and garlic over a low heat for 10 mins or until soft. Allow to cool
In a large bowl mix together the ricotta, feta, Parmesan, eggs, onion, leeks, spinach and herbs. Season to taste.
Place a large baking sheet in the oven. Unroll the filo pastry onto a clean work surface and cover with a clean slightly damp tea towel. Lightly brush the bottom of a 30 cm loose bottomed tart or cake tin with oil. Brush one sheet of filo with oil and lay it in the tin so the centre is on the edge of the tin, with half the sheet in the tin and half over hanging. Brush another sheet with oil then lay it next to the first, overlapping the first sheet a little. Do the same with all the sheets of filo until the tin is fully lined.
Spoon the filling into the centre of tin then fold over the hanging sheets scrunching the tip but making sure the filling is covered. Brush the top with the remaining oil, bake for 30-40mins or until crisp. Cover with foil if its browns too much. Sprinkle over the Nigella seeds and serve hot or cold.

Cooks notes

The spinach needs to be quite dry before you mix it with the other ingredients – the best way to remove water is to place it in clean tea towel and twist – like you’d wring out a wet towel
You can also make this in a square tin and cut it into small squares for a picnic or party

Griddled chicken with jewelled bulgar wheat & a feta & lemon yogurt dressing

Prep: 10mins

Cook: 10-12mins

Serves: 2

1 tbsp olive oil

Juice of 1 small lemon

2 cloves garlic, crushed or finely chopped

2 skinless chicken thighs (or breasts if you'd prefer), or 200g mini fillets

100g bulgur wheat

175mls chicken stock

2 stick celery, finely sliced

2 spring onions, finely chopped

15g almonds, skin on if possible, roughly chopped

15g pumpkin seeds

Seeds from half a pomegranate, about 100g

Salt and freshly ground black pepper, to taste

For the dressing:

100g feta, crumbled

150mls plain yogurt

Zest of 1 small lemon

2 tbsp chopped fresh chives

Mix the oil, lemon juice and garlic and drizzle over the chicken breasts.
Place the bulgur wheat and chicken stock in a small pan and simmer for 10-12mins or until the stock has been absorbed and the bulgur is soft. Allow to cool then transfer to a bowl and stir in the celery, spring onions, almonds, pumpkin and pomegranate seeds
To make the dressing mix the feta, yogurt and lemon zest and chives
Heat a griddle pan, once hot add the chicken and cook for 4-5minutes either side or until cooked through. Allow the chicken to rest for 2-3mins then if you are using chicken breast slice into thin strips.
Divide the bulgur between 2 plates or bowls, top with the chicken and serve with the dressing.